Seiten

Rosewater and Raspberry Macarons

A few days ago I was reading an article on The Wall Street Journal about macarons going mainstream. It seems that what once was reserved to indulge in at high-class French patisseries, macarons are becoming so popular that in France one can buy them at a popular American burger joint!

It does sound rather perverse – ordering a cheeseburger, fries and a macaron to go! Of course the French are not amused at the fact that macarons are being sold at several American outlets like Starbucks and Trader Joe’s thus being pumped into a mainstream unlike anything before.

Macarons for everybody! Well after thinking about it – why not? While I certainly am all for everyone having the opportunity to indulge in whatever the heart desires, I think there certainly is a difference whether you are sinking your teeth into a fresh delicate cherished Ladurée macaron or a mass produced macaron. Tastes differ. While some will turn up their noses at the macarons available readily at the local supermarket and only indulge in the up-scale pastries, there are others who are left cold and prefer the macarons available at supermarkets and bakeries.

I think it goes beyond that though. Walking into Ladurée is probably best compared to walking into Tiffany’s. You are paying for the experience, you expect the luxurious and want the best.

Now do not get me wrong – believe me I am definitely not a macaron snob. I am the type of person who would buy myself a macaron if I was craving it with my Chai Latte at Starbucks (provided they tasted good) but would also pay the extra Euros to experience a macaron at Ladurée. There is a difference. Just like Jimmy Choos are Jimmy Choos and everything else – well – are just shoes!

Macarons seem to have travelled the globe and I was surprised to see them so abundantly available in Dubai too. I went on a tasting spree, trying them at Paul’s with my latte, at Bateel, known for it’s date delicacies and several patisseries at the Dubai Mall. Macarons adorned their shop windows in a kaleidoscope of colors. In one such patisserie (and I am kicking myself because I have misplaced the card I was given) I had a wonderful experience of tasting macarons in a way that I have never before.

Update - The shop was:

Forrey & Galland

The Dubai Mall, Lower Ground Floor

+971 4 339 8850

www.forreygalland.com

As I walked into the shop there was the incredible aura of Oriental charm mixed with French chic. Like in an expensive jewelry boutique, the macarons were encased in glass showcases. I slowly walked past, my hand brushing the glass, gazing at the colorful displays of macarons sparkling like precious gems. I stopped and looked a little closer and smiled. As the shop assistant came towards me I noticed he too seemed to be smiling at me. Without uttering a word I pointed at the ruby red macarons, tiny and delicate. He gently took one out of the showcase and placed it on a black velvet lined tray.

As I bit into it I was taken aback, fruity and nutty – Orient meets Paris. I looked at the assistant and gasped “Raspberry and tahini?” I think I surprised him – he was not expecting it but I had deciphered the flavor code. This seemed to be my ticket to get into the VIP lounge – a few red carpet colored stairs up and I was in a room lined with heavy red, green and gold fabric, in the middle a large circular sofa. I felt underdressed!

I looked down at Soeren who’s eyes were probably gleaming just like mine. Was this what Charlie was feeling when allowed into Mr. Wonka’s chocolate factory? We sat down and were brought a small tray with a variety of 4 macarons by the assistant. I took a small bite of each and passed the rest to Soeren. As I chatted with the assistant he told me about all the flavors offered in the shop. My questions seemed to intrigue him and soon we were exchanging dialogue without realizing that an hour had passed.

As we walked out again reality sucked me in and walking away from the shop I looked back one last time and patted the small velvet box lined with four delicate macarons.

I’ll cherish this experience and its all because macarons have gained on immense popularity that such extravagant high-end Parisian treats are available in the far-away desserts of Dubai.

I took an idea from that experience and brought it back to my blog, along with a few ingredients for these macarons. Rosewater and dried rose petals – a taste of orient – perfume the macaron shells subtly and ripe raspberry jam scented with a hint of rosewater adds a fruity, floral and sweet note.

March 20 celebrates macarons in Le Jour du Macarons – Macaron Day. While I do not need a specific day to bite into a macaron, my motivation to create new flavor combination comes from Mactweets, a monthly event that encourages us to make and perfect our macaron making skills. This month its all about Spring Fling and flowers. Flowers have been playing a big role in my life lately and I’ve been enjoying every little detail too.

Note: If you are making macarons for the first time please read my comprehensive collection of macaron tips. All the way from the prep work to removing macarons from the baking paper, you’ll find valuable tips and tricks for perfect macaron making.

Prepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use this macaron template.

In a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar and rosewater, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.

In a food processor pulse together icing sugar, dried rose petals and almonds until the nuts and flowers are finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.

Place the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the macronnage technique described in my macaron tips section. Add a few drops of red food coloring to get the desired color tone. Fold the mixture a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.

Fill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.

In the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.

For the raspberry rosewater jam

Place raspberries in a saucepan and heat slowly, then gently bring to a boil. Continue to boil for 5-6 minutes. Reduce heat then add sugar and rosewater. Stir mixture until the sugar has dissolved.

Turn up heat to bring the mixture back to a boil and boil for approx. 10 minutes. The mixture should thicken considerably.

Remove form heat and skim off any bubbles on the top then ladle into sterilized jars and seal. Store in cool dark place for up to 3-4 weeks.

Assembling the macarons

Using two spoons place dollops of the raspberry rosewater jam on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.

Storing Macarons
If you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.

They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.

Macarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day.

Verdict

The light perfume of roses lingers in the air when the box opens promising flavors of far away Orient and fruity raspberry brings on the yearning of Spring. An ethereal combination coming together in a delectable bite. Gaining on popularity? I hope so because only this way can we have the pleasure of indulging in such exquisite treats.

Don’t forget that I am celebrating four years of What’s For Lunch, Honey? with lots of bubbly. So, I am really looking forward to having you all over for this party. I’ve already gotten a few sparkling champagne creations and hope to see yours too.

Party deadline is March 16th. Hope you’ll make it

Have you all heard the latest? Food Blogger Connect 2010 is now open for registration! London will be rocking this June with the hottest food blogger event in Europe. We’ve got a fantastic line-up of incredible speakers and the itinerary promises fun, networking and a lot of great presentations. Don’t wait any longer to register – tickets are going like hot cakes! Looking forward to seeing you all there!

72 comments:

Meeta they are simply gorgeous. After two mac fails in teh last two days and one day more to try them out before I leave on vacation, I am hopeful mine might at least have feet and domed tops. To look as pretty as yours, they never will but I can always dream!!!

Do you know, Meeta, this is the most beautiful post I've ever seen. The photos are beautiful, the recipe looks fabulous, and what a great story! Imagine being presented a macaron on a velvet tray. I love it! Thank you very much.

Do you know, Meeta, this is the most beautiful post I've ever seen. The photos are beautiful, the recipe looks fabulous, and what a great story! Imagine being presented a macaron on a velvet tray. I love it! Thank you very much.

I read the article on WSJ and was thinking about you and your various macaron recipes. I am a terrible baker (well I haven't baked anything even remotely edible, so calling myself a baker is a stretch), so I live vicariously through your recipes !

They're simply gorgeous, honey. I especially love the second shot, they look so perfect in the box with the roses by them. You might actually be making me kind of want to make some, although if you hadn't heard, A. gave the dogs both bowls of egg whites from the fridge the other day instead of the one bowl that was for them (he blanched when I told him how many egg whites that was total - 9) so probably not. And I agree about tastes not being the same for all, although I'm a bit frightened at how a mass-produced macaron is made (then again, Ladurée's perfect macs have preservatives etc... in them, I actually don't like them very much compared to PHs or other places). xxoo

Beautiful. I can't say more. Would you believe that I've never tasted any macarons other than few pieces from my first macarons disaster attempt? They are really getting very popular. I wonder if next year's FBC might include a macaron workshop! :) You would do a great teacher!

Utterly gorgeous Meeta ... just very very beautifully done. Yes macarons are taking over the lesser world, and Mowie's right... why can't we all have them? Still trying to find my feet this time. Love that you did with yours. PERFECT!

What a beautiful presentation! The macarons look amazing and your photos are incredible. What an interesting combination to sue rosewater and fruit.I ate at Pauls in Dubai, and bought what seemed to be the world's most expensive choc-chip cookie. I wish I had spotted the macarons....

Waow, what a beautiful post: beautiful pictures,text and these macarons looks sooo perfect and yummy...Congratulations for mastering the art of macarons! I made a few attempts, which were far, very far from looking like macarons :-(Raspberry and rose water or roses is one of my favourite combination, too.

thank you so much for all the lovely feedback. glad you liked the pictures and the macarons. i'm still a beginner but am having so much fun discovering the grand flavor combinations. anything seems possible.

i did not specify in my post but the macarons from paul were rather dry and i did not like them. while i really love laduree macarons - PH has it down to perfection so it's a toss up of the two for me. in dubai i was amazed to find macarons with a very high quality taste and ingredients. besides the ones at paul's i have never tried any of the other mass produced macarons.

I am actually so glad that macarons have become more accessible now. But having said that - there's nothing like a really really good one from Laduree or Pierre Herme right? I think yours looks as pretty as those - and am sure tastes as good too!

You really are the Macron Goddess ! How very perfect each and every one of those is. Perfection ! I bet you could give Piere Herme a run for his money with such gorgeous combinations. Absolutely stunning pictures.

You really are the Macron Goddess ! How very perfect each and every one of those is. Perfection ! I bet you could give Piere Herme a run for his money with such gorgeous combinations. Absolutely stunning pictures.

Oh, Meeta, stunning! You do win the crown this month! And I'll bet the flavors are as wonderful as they are pretty.

I love your story. But I must say that sell macarons where they will, not all macarons are equal! As you say, one must search out the best, the delicate, crispy on the outside, moist and tender inside with gorgeous flavors. And your macs, my dear, inspire me!

beautiful cookies!If ever there was a cookie that I LOVED with all my heart it is the raspberry macaron.I live relatively close to an authentic patisserie, and its a miracle i'm not a cow or diabetic. because i have zero self control when it comes to these wonderful cookies.

another masterful post here - in photography, story telling, recipes and styling. just wonderful. you had me above at "date delicacies," my favorite ingredient. but oooh, please tell me you are going to get that raspberry tahini macaron recipe ??

that encounter sounds so fabulous - love those unexpected moments in travel, meeting people, bonus conversations and tastes... so enriching. and bet i would have loved those macarons too !

MeetaI am as always dazzled by your artistic photos; I was also captivated by your story! I became enamored with macarons after my first visit at Ladurée, then my friend Anne-Marie (pastry chef in Paris) told me the ones at Gérard Mulot were better! I remember too Pierre Hermé's pastry shop has velours covering and the pastries are presented like pieces of jewelery; maybe this is where the Dubai store got the idea!

They definitely look good and delicious! However, I'm not sure about the rose petals part. When I encountered having to eat rose-flavored chocolate, it was on Valentines Day a few years back. It was a gift of chocolates and other trinkets stuck in a box full of rose petals. I couldn't eat them. I felt like I was eating the flower itself. You made me interested in trying these though. They look really good, and maybe I'd be adventurous enough to make them and get over my "phobia" of eating anything with roses near them. Keep up the good work on the pictures and the overall creativity!

hey meeta ,lovely post as always. It made me wanting to taste macarons more than ever! I live in dubai and i spend almost all my time surfing blogs =) when macaron mania hit i guess i can say i almost tried every store selling macarons there is - Pauls, chocoa , French Bakery. Sigh. But nothing really seems to taste that good!!! Almost too sweet somehow. Anyway , if you dont mind could you please tell me where this secret macaron Boudoir was? Was it in Dubai mall? cause i think i have a faint recollection of seeing some brightly coloured jewels down there...

Oh Meeta - too gorgeous! And how I wished I could have been with you in the macaron VIP room ;-) Paris Hilton, eat your heart out! I am not a macaron snob as such, but I do find that unless the flavours are pretty complex (think Pierre Herme's olive oil and vanilla, or Campari and pamlemousse), I get bored with them very fast - so I'd rather pay top dollar for something truly unusual!

Hi MeetaBeautiful! A few days ago the front cover of delicious. magazine April issue's colourful macaroons invited me to buy a copy. I will be trying this receipe for an Easter treat. I will post on my new blog on how I got on and can only wish they will turn out half as gorgeous as yours! All your photography looks delicious!

You are a goddess. I'm not worthy to read your blog. Just reading the instructions/ingredients for this epicurian ditty has transported me away from my office and home to my kitchen. Thank goodness tomorrow is Friday -- I'll be bakin' my butt off.

A goddess?? oh my! thanks @Kitchen Diva but i usually do not feel like a goddess hahaha! appreciate all your comments and excited to know that the flavors in these macarons have hit all the right tastebuds! hugs!

Hi Meeta, I think the shop you went to was Forrey & Galland in Dubai Mall. I too went there and the service is the same. They make every customer who walks in through the door feel so special. Their rose macaroons are divine and they also have a rose chocolate which is almost too good to eat!! :) Your pictures look delicious too!!

The macarons look so pink and beautiful like a piece of art. I had my first attempt at making macarons today but they didn't turn out so well. :{ Any idea why the egg white mixture was so watery and not thick after I added in the rosewater and sugar.

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...